One-Pan Keto Taco Casserole: Cheesy Low-Carb Dinner

This low-carb Keto Taco Casserole is a comforting, cheesy dish loaded with seasoned ground beef, vegetables, cauliflower “rice,” and plenty of melted cheese. It’s an easy weeknight meal that stays faithful to keto guidelines while delivering bold taco flavors.

If you love warm, filling casseroles, this recipe will be right up your alley. The mixture of ground beef, peppers, onions and cauliflower rice simmers in a savory tomato base with a hit of taco seasoning, then finishes under a blanket of cheddar for a bubbly, satisfying top. It’s naturally gluten free and low in carbs, and it makes excellent leftovers. Try reheating with a low-carb tortilla or stuffing the mixture into small sweet peppers for a portable option.

Ingredients Needed for Taco Casserole

• 1 pound ground beef (or substitute ground turkey or chicken)
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper (any color)
• 1 jalapeño, seeded and diced (include seeds if you prefer more heat)
• 1 (10 ounce) package frozen cauliflower rice (see notes below)
• 1 (10 ounce) can tomatoes with green chilies (undrained)
• 1 (1 ounce) package taco seasoning, or use a homemade blend of chili powder, cumin, garlic powder, onion powder, paprika, salt and pepper
• 1 (8 ounce) can tomato sauce
• 4 ounces cream cheese, cubed
• 1 1/2 cups shredded cheddar cheese (or mix half cheddar and half pepper-jack)

Is taco seasoning keto?

Some store-bought taco seasoning mixes include thickeners like cornstarch or other additives that add hidden carbs. If you choose a packaged seasoning, check the nutrition label for added starches and total carbohydrates. A simple homemade taco seasoning made from common spices (chili powder, cumin, paprika, garlic and onion powders, salt and pepper) avoids those hidden carbs and works perfectly in this casserole.

How to Make a Low Carb Taco Casserole

1. Preheat the oven to 350°F (175°C).
2. Heat a large ovenproof skillet over medium heat. Brown the ground beef, breaking it up as it cooks, then drain any excess grease.
3. Add the chopped onion, bell pepper, jalapeño, taco seasoning and frozen cauliflower rice. Stir well to break up any frozen clumps so the cauliflower rice heats evenly.
4. Pour in the undrained can of tomatoes with green chilies and stir to combine.
5. Add the tomato sauce and stir in the cubes of cream cheese until the mixture becomes melted and creamy.
6. Top the skillet with shredded cheddar cheese and transfer to the oven. Bake 18–20 minutes, or until the cheese is bubbly and lightly golden.

Tips for Making Keto Mexican Casserole

If you’re cautious about cauliflower rice, note that fresh options from the produce section can be coarser than frozen varieties. For this casserole, the frozen, finely riced cauliflower tends to give a better rice-like texture and blends seamlessly with the saucy beef mixture. Thaw and break apart any clumps before adding to the skillet.

Use a full-fat cream cheese for the creamiest texture, and consider a blend of cheeses for extra flavor: sharp cheddar plus pepper-jack provides a nice balance of tang and spice. If you prefer milder heat, omit the jalapeño or remove the seeds.

To make this ahead, prepare the skillet filling up to the point of adding the shredded cheese, then refrigerate. When ready to bake, top with cheese and bake until bubbly. Refrigerated leftovers keep well for about 3–4 days; reheat in the oven or microwave until warmed through. This recipe also freezes well—cool completely and freeze in a sealed container, then thaw and reheat.

Other Low Carb Mexican Recipes

• Keto Enchiladas
• Cheesy Keto Taco Soup
• Taco Stuffed Zucchini Boats
• Cucumber Avocado Salsa
• Easy Keto Taco Cups

For more low-carb Mexican recipe ideas, look for collections of keto-friendly Mexican dishes and mix-and-match flavors to suit your household.